Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition

Spinach is one of the highly consumed vegetable, with significant nutritional, and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls, and tocopherol contents of spinach leaves. Spinach leaves were thermally processe...

Descripción completa

Detalles Bibliográficos
Autores principales: Zeb, Alam, Nisar, Parveen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5360722/
https://www.ncbi.nlm.nih.gov/pubmed/28382299
http://dx.doi.org/10.3389/fchem.2017.00019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5360722/
https://www.ncbi.nlm.nih.gov/pubmed/28382299
http://dx.doi.org/10.3389/fchem.2017.00019

Ejemplares similares